Slow Cooked Curried Chicken with Cauliflower

Total Time:
6 hr 20 min
Prep:
20 min
Cook:
6 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 tablespoons canola oil
  • 6 cloves garlic, minced
  • 2 -inch piece fresh ginger, minced
  • 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
  • 3 cups chicken broth, low-sodium canned, or homemade
  • 2 cups whole milk plain yogurt
  • 6 bone-in skinless chicken thighs, about 2 1/4 pounds
  • 1 1/2 tablespoons kosher salt
  • Freshly ground black pepper
  • 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
  • 1 head cauliflower, broken into large florets
  • 2 (16-ounce) cans chickpeas, drained and rinsed
  • 1 bunch fresh mint or cilantro leaves, chopped
  • 1 lemon, cut in wedges
Directions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.

Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.

Copyright (c) 2007 Television Food Network, G.P. All rights reserved


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    33 Reviews
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    I read many of the bad reviews. I did doctor this up a bit but all in all it was a good recipe. I only added carrots more chicken broth, and some hot peper. This one is a keeper in my book
    I thought this was really great! I read the reviews but still cooked it the whole time. I put the cauliflower in after 3 hours and the chick peas a little later but that was because I had to let the cauliflower cook down (my crock pot was filled to the brim. I didn't have any problem with the liquid but I used french lentils and one boneless chicken breast. I loved the different textures of the lentils and chick peas. Really a tasty and easy dish. Oh and I loved the delightful aroma all day.
    I totally discarded the amounts of everything and used my own judgement based on my own taste. I did not use a slow cooker because I couldn't wait to make this. I used Patak's Korma Curry Paste, alot of it and it was delicious and colorful! I also added carrots which is a must in my opinion and a little bit of cumin too. I added the chickpeas and cauliflower in the last 20 mins so it was not mushy at all. I served it with lots of lime wedges, cilantro, and mint leaves. Next time I will omit the chickpeas althogether.
    Ive made this several times now and it is a slow cooker hit!
    this recipe was awful. Tasteless and overcooked by about 3 hours. What a mess and waste of my time and food. I do not know who came up with this one, but it is pretty sad that this would pass as a recipe. SKIP THIS ONE
    I used my own curry/spice mixture (cumin, coriander,ginger, mustard seed, cinnamon,mild and hot chili pepper,tumeric) I did not cook it in a slow cooker as the red lentils take only minutes to cook and I did not want the cauliflower to get mushy. I lightly roasted the cauliflower in the oven and added it with the yogurt at the very end , cooking only enough to heat through. I thought it was great. The yogurt ( I used lowfat greek) added such a great tangy , creamy flavor , complimenting the spices.
    I don't know what I did right, but this recipe came out pretty well. Nothing was mushy, the chicken was falling apart, and it was very tasty. 
     
    My modifications (based off other reviews) was to add the chick peas and cauliflower 5 hours in (for 1 hour). I added about an extra cup of warm water at the same time. Also, I used boneless chicken breast. I used Thai kitchen red curry paste and the flavor was very good. I'd recommend for sure.
    Do yourself a favor... skip this slow cooker recipe. As someone who has made curry from scratch several times I advise skipping the Patak's brand curry paste. Perhaps there is another curry paste that could be used or make one from scrtach. The paste really hinders the dish as there seems to be an over abundance of tamarind which makes for an un-appetizing smell. I couldn't even bring myself to taste this dish because the aroma turned me off. My husband normally enjoys curried cauliflower but even he agreed the curry paste ruins it. If you are feeling like an adventure then try this recipe. Otherwise I say skip it.
    I didn't care for this recipe. I found the flavors dull and the consistency was mushy. I wanted to like it. I ended up pulling out the chicken and serving it with sour cream, cilantro on pita bread.
    Very good. I went and bought Samosa's from an indian restaurant to go with it. I recommend people listen to the reviews. They were helpful to me!I put the cauliflower in 1 hour before serving and the chickpeas 20 mins before serving since canned chickpeas are already cooked and they just needed to be warmed. My Husband really liked this dish. I may try it with coconut milk next time. pretyy fast and very good
    Very good! After reading other reviews, the tweeks I used were as followed; I used Olive Oil instead of Canola, I added more broth, began cooking @ 8:30am cooked on low; added the lentils around noon then added the chickpeas and cauliflower around 6:30pm on high and served around 8:30pm.(late dinner) My crokpot could not fit the entire head of cauliflower. I agree the result didn't look like the picture but it still looked appetizing. The chicken did indeed fall off the bone. I served alone with cilantro on top and bread to soak up the juices. My husband, who can be a picky/skeptical eater, loved it!
    Disclaimer: This dish will not come out looking like the picture.
     

     
    the picture gives off a false sense of what the food will look and taste like. All of the spices that this dish requires are part of an Asain/ Indian culture. I used all of the ingredients it asked for but since I went shopping at an asian grocery store I picked up Masaman curry paste (it comes in a small can) and used one and half cans of that. It has lots of spices such as cumin, curry, cinamon, lemon grass etc. It's a dark brown color when raw-- don't be alarmed. Then I also added half of a yellow onion to the dish. It was amazing! It is a little mushy but if you've ever had Indian and some Thai foods you know that they are all about the taste and texture of the ingredients. Red lentils are very thin and tiny so when these are added and cooked for 6 hours they become almost a thick paste in the food. I served mine over some basamati rice made with cloves and curry powder (I love seasoning in my food) and it delecious! If you've ever had pot roast cooked in a slow cooked the chicken reminds me of that. the bones are literally naked after 6 hours of cooking because the chicken has become so tender from the yougurt and shredded perfectly in the sauce. I put a little extra garlic and ginger in there because of the fear that it would be too bland. I also added the cauliflower and chickpeas in at the last hour, because I prefer my food to have a little crunch. It was well worth the wait for this on, but I dont know about serving it to children. the appearance of it is not colorful or "fun" looking. But the taste and aroma is to die for! Try this at least once.
     
    Are they sure it's not 6 hours on LOW? After 4 hours on HIGH, I ended up with a pasty, dry mixture. Good thing I was home! I tried to doctor it up after the 4 hours by adding an additional cup of chicken broth and the cauliflower and continuing on LOW. I felt the chick peas would have just made the dish too heavy, and I figured we could add the yogurt to our individual dishes. I didn't add it at the beginning for fear it would curdle. The end result was that my husband loved the taste, but I think I will try the recipe next time (if I do) adding everything in the order specified and cooking on LOW. By the way, I used boneless chicken breast.
    My husband and I love curried chicken with cauliflower, but this was the first time I made it in the crock pot. It was delicious! I used bone in chicken thighs, and the meat was so tender that it fell off the bone (also making it easy to find the bones and throw them away). I used Patak mild curry paste in the jar, which may not be hot, but it is full of flavor. I usually use curry powder, which is hot, but not as flavorful. I can't believe the other reviews- how could a dish be bland if it has 6 cloves of garlic, 2 inches of ginger and 1/2 cup of curry paste?! The only changes I made were that I steamed the cauliflower separately and I only used one can of chickpeas, both of which I added at the end. I also used brown lentils, but I did not add any extra liquid- the lentils were not crunchy and it was not watery. We had it with some couscous and buttered naan. My entire family loved it- including my 5 year old and 13 month old.
    This recipe doesn't have a strong flavor, but I wouldn't call it bland. Definitely put the cauliflower in during the last hour. I wasn't home during the last hour of cooking, so I steamed the cauliflower separately and added it about 15 minutes before serving. I also waited and added the yogurt at the same time (in my experience, dairy products tend to curdle in the crockpot if you put them in too soon).
     

     
    Some reviewers complained about the lentils turning out crunchy; I used brown lentils and found that I needed a lot more liquid than the recipe called for in order to have them properly cooked by the end of the cycle. I don't have a lot of experience with red lentils but I know yellow lentils are smaller and softer and don't require as much liquid to cook, perhaps it is the same with the red ones? If using brown ones you definitely need to have more liquid than the recipe calls for.
     

     
    Also for those who found it bland, were you using Patak curry paste as recommended by the recipe? All curry pastes are not created equal, and I personally found that Patak was pretty good in this recipe.
     

     
    I left out the chickpeas but not because I thought they added too much fiber (after all there are plenty of recipes out there for a five bean soup with way more legume combinations than this one). I just didn't think they would add anything to the dish. Also didn't use a low-sodium chicken stock, which probably contributed to the "blandness" a lot of reviewers reported.
     

     
    I didn't think it was necessary, but a little extra cumin or even some garam masala would have been fine in this dish to add a little more flavor.
     

     
    Hope this helps!
    My hubby found this recipe and sent me to the store for some ingredients last night. When I got home and read it I was disappointed because of all the bad reviews. But I decided to go for it anyway. It was super easy and delicious! I did wait to add the cauliflower until 5 hours in and then served it up right at 6 hours. I liked it, my hubby liked it and so did my 11 month old twins! I'm always looking for new crockpot recipes and this will definitely be a new staple! Oh and I served it up with some garlic naan...always a good addition :)
    Lentils crunchy...chicken tasteless, sauce was spicy but also no real taste.
     
    Smelled great all day cooking... tasted blah
    I made this vegetarian style for a potluck and it was a hit. It's very easy to make but expect the smell of curry to linger in your house for a day.
    I should have read the comments. My husband and I love anything curried and using the slow cooker made it just that more convenient right? I am an experienced cook but occasionally there are just bad recipes. This is one of them. Chickpeas and lentils weren't a good combination and there were too many chickpeas to start with. What I got was mealy goo! The flavor combination was peculiar. The reviewer who said she used carrots and other vegetables was on the right track. The upside, well, we did get plenty of fiber in this one but its on my "must miss"list. I note that most of the people who had positive comments changed something in the recipe, wise idea.
    I didn't trust the instructions...if followed you would probably end up with an emaciated mush. But even though I avoided that pitfall, I would never bother with it again. I don't understand the 4 stars, it does not deserve it. A recipe should work, and this one fails in more than one way.
    I love fiber as much as the next guy, but the lentils and the chickpeas were a little much together. if i were to make it again, i would just serve it over some simple, nutrition-devoid, rice. i think that would even up some of the texture a bit. which is very close to what my nutrition professor just made us, albeit there was white meat involved
    I have made this several times. Yes, I tweak it like some of the other reviewers have mentioned and I put the caulifower in at the end. But everytime I make this
     
    and the family smells it cooking they are happy. It is hearty and comforting and oh so very easy.
    Like previous reviewers, I was happy to find a slow cooker recipe with cauliflower, curry and chicken. It sounded wonderful and the picture made it look great. But, also like other reviewers said, it looked nothing like the picture - it was just mush. I waited until the last 1/2 hour to add the cauliflower but it all just turned mushy. It was bland-looking and bland-tasting. I added more salt but that didn't help. Still bland and lacking any kind of appetizing flavor. My husband and I ate it but said never again, throw out that recipe! Don't waste your time or money on this!
    ... and it turned out great! I would make some changes though. I used extra garlic and ginger by about 1.5 times (some of the reviews warned that the dish came out with a lack of flavor). I also heeded warnings about the cauliflower disinigrating, so I added it one hour before completion. I used whole chicken legs because that's all that was available. I skipped the chickpeas altogether, but added small red potatoes, and a yellow onion, quartered, about half way through the cooking. I was worried about no soaking the lentils ahead of time, but I bought some really nice ones and there was a recipe on the bag for lentil soup that did not require soaking the beans, so I went with it. Instead of whole milk yogurt i used 2% "Fage" greek plain yogurt. It came out great. The chicken, potatoes, and onion were almost all the way disinigrated, but it tasted wonderful! I am not used to my new slow cooker, and I think the high setting is quite high .... I am already planning my next slow cooking adventure: Slow Cooked Korean-Style Short Rib Soup ...
    I actually changed the recipe around a bit. Like the others who have reviewed the recipe, I used bone in chicken. Instead of adding the cauliflower, chickpeas, and lentils, I used potatoes and carrots since my husband loves potatoes and carrots w/ his curry. To make sure they didn't get too soggy, I added the potatoes and carrots the last hour or so. It was a big hit! This recipe has now become one of my staples!
    I actually read the reviews first, and waited until the 5th hour to put in the caulifower. I also used bone-in chicken breast rather than thighs. They were on sale, and I prefer white meat. I'm not exactly sure what I did wrong with the red lentils, but even after 8 hours they were hard. I didn't think the recipe had said to soak them, but maybe I should have, or possibly I put too many in, although it was a one-pound bag.I pulled all the chicken off the bones and put it back in, and cooked more the next day. The lemon was nice, and we ate it with a little yogurt on top, too, but it was surprisingly bland, especially given how good it smelled. The chicken was super-tender though. In the future, I would possibly use fewer beans, and more cauliflower, since I thought that tasted really good.
    Nice texture with the beans and chicken but the cauliflower was mushy. We added it an hour later than the recipe said also. I would make this again but add the cauliflower in the fifth hour and serve it after 6 hours. The lemon at the end gives it a nice tang. I forgot to add it at first and my husband commented that it needed a little something. The lemon finished it off perfectly.
     

     
    I used Ming Tsai's recipe for Tropical Asian Curry Paste and it was lovely. And as other's said, it didn't look as pretty as the picture, but my dishes usually don't :-)
    The previous review that said it didn't come out looking like the picture, got it right. This recipe is mushy and not as tasty as I expected.
    so it doesn't turn out looking as pretty as the picture (at least for me) but it was a huge hit in our household! even the 5-yr old liked it! couldn't find red lentils, so used brown instead. also could have probably used more broth.
    This was a great, easy and delicious slow cooker meal. I used about 1/2 a jar of red curry paste and fat free yogurt. I also used bone in chicken breasts because it is what I had. My chicken got nice and tender, falling off the bone. The problem was that there are many small bone pieces in a breast and I had to do some careful eating. Because of this, I would recommend the thigh as called for in the recipe because it should be easier to de-bone before eating. I may even try boneless because the yogurt acts as a tenderizer while the chicken is slow-cooking and then you wouldn't have any bones to fish out. The absolute key to serving this is to give each person a lemon wedge and sprinkle the serving bowls with fresh chopped cilantro. It added a whole extra level of depth to the dish. Next time I will add the cauliflower about 30 minutes before finish time instead of halfway through. My cauliflower was starting to disintegrate by serving time and big, tender florets are a key part of the texture. The red lentils breakdown to virtually nothing to so keep your cauliflower firm.
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